How could I not share this fabulously clever how-to method with my friends?***Last weekend, when I went for my weekly market outing...
where I was received with a glorious Autumn day.Ahh...my favourite Season had certainly taken hold.

At the top of my list was to be on the look out for my cruciferous friends.
Not, shortly after a few steps, there they were...a fabulous bounty of sweet Savoy cabbages.

The florals from the regular cabbages was quite impressive too!

The first thing I did when I got home was

show off the beautiful Savoy as a table centerpiece.

It was so gorgeous that I actually contemplated (only for a few seconds)

about not depleting it from its decorative leaves.
I just couldn't stop staring at her distinctive curves.They were so delicate, yet showed a strength not to be reckoned with.
Alright, yes...I suppose she reminded me of someone ;o)...any guesses?

It was a little strange how I was reacting to a cruciferous after all.
Just as I was staring...luckily a whisper passed me by

"Claudia...get a life will ya"!

Very quickly, my good sensible qualities came back.It was time to get cooking!

. Prepare the head of cabbage for blanching: pull away the larger decorative leaves. Cut the bottom stem part where the leaves were extracted so that it'll be easier to pull the remaining leaves after being boiled.

. Pour water half way in a large pot and bring to a boil. Add the full head of cabbage (stem down) without its decorative leaves. Cover the pot and turn down the heat to simmer for about 12-14 minutes. Drain the hot water and refill the pot with cold running water to cool down the cabbage. Drain it again by turning the cabbage upside down and grabbing the core with the cup of your hand.

. Prepare a plate to place the leaves which you will carefully peel off the stem. Remember to keep cutting the bottom core when the leaves don’t come off easily. Note: Most leaves will come off in full...however, if they tear a little, it won’t matter too much to the finished product.. With a kitchen scissor, cut the thick ‘rib’ stem from the center of each leaf. . Carefully place each leaf into the cups without pressing in too much. Starting from the tray’s center outwards is easier. Overlap pieces of cabbage to avoid gaps in lining.

. Fill each cup level with your chosen filling/stuffing by using about an ice-scream scoop full...about 1/4 cup (60ml) will be sufficient.

. Once cups are filled...press down the overlapping leaf flaps to cover the filling properly.

. Place muffin tray on a first baking sheet. Cover the cabbage tray completely with a sheet of parchment paper. Place a second baking sheet over top by pressing down on the parchment. This last procedure will prevent the cabbage from curling and drying out.

. Bake for 30 minutes in a pre-heated 400F/200C/Gas6 oven by placing the tray in the oven's center.

Assembly:

. Right before the cabbage cups are ready to come out of the oven...start heating your chosen sauce (about 2 cups/500ml) that will be spooned over your stuffed cabbage roll cups and ready to serve.

. Take the tray out of oven and leave it rest for 10 minutes. After which you’ll get ready to un-mold the cups. Hold both baking sheets that have sandwiched the muffin tray and flip over. Remove muffin tray in order to easily release the cabbage rolls. Serve immediately with warm sauce.

The STUFFING used in this particular meal...

was quite frankly leftovers I had in the fridge.

I put together some of the following ingredients and

made sure to get about 3 cups (750ml) worth of filling.

The flavours blended amazingly well together:
. A mix of caramelized onions, red peppers, eggplant and ham.
. Another mix of red quinoa grains, sun-dried tomato cooked in mushroom based stock.
. Lastly and most importantly...a good hint of Gorgonzola and Mozzarella cheese.

. Cool the un-molded cups to room temperature then set on a tray that fits your freezer shelf. Once frozen just barely hard to the touch...place them in single layers in an airtight sealable plastic bag or container.

. When ready to re-heat...the oven should be preheated to 400F / 180C /Gas6 and before you place the frozen cabbages rolls into the cups...make sure to put 1 tsp. (5ml) water into each cup ahead of time.

. Again, this time...cover with parchment paper...bake for 40 minutes, or until heated. If only re-heating a few cabbage rolls...you'll need to adjust down the baking time.

Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool. Exception...Brown sugar should be packed in and leveled.

. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc. Measure the liquids at eye level to avoid overdoing what the recipe truly needs.

. OVENS are unfortunately not created equal. Mine is so old that it has reached many degrees off it's norm. It's really worth investing a few dollars to test yours with an appropriate oven thermometer. You'd be surprised how many ovens I've heard about not being where they should have been. Before you lose any more ingredients and much time preparing a new recipe...run to the store...you'll thank me later.

FOOD FAIRY COUNTESSA

Once upon a time...my fairy FOODESSA gloriously came to life. Through her, my constant desire to share my kitchen's heart and curious escapades has come to light. Please join me on my exciting journey.